Effect of age and sex on the chemical composition of edible offal and blood from broilers

References

• Arafa , A. S. 1977 . Pickled gizzards 1. Acceptability and proximate analysis . Poultry Science , 56 : 1014 – 1017 .
   Web of Science ®Google Scholar
• Broadbent , L. A. , Wilson , B. J. and Fisher , C. 1981 . The composition of the broiler chicken at 56 days of age: output, components and chemical composition . British Poultry Science , 22 : 385 – 390 .
   Web of Science ®Google Scholar
• Common , R. H. , Bolton , W. and Rutledge , W. A. 1948 . The influence of gonadal hormones on the composition of the blood and liver of the domestic fowl . Journal of Endocrinology , 5 : 263 – 273 .
   PubMed Web of Science ®Google Scholar
• Crawley , S. W. , Sloan , D. R. and Hale , K. K. 1980 . Yields and composition of edible and inedible by‐products of broilers processed at 6, 7 and 8 weeks of age . Poultry Science , 59 : 2243 – 2246 .
   Web of Science ®Google Scholar
• Grey , T. C. , Robinson , D. and Jones , J. M. 1982 . Effect of age and sex on the eviscerated yield, muscle and edible offal of a commercial broiler strain . British Poultry Science , 23 : 289 – 298 .
   Web of Science ®Google Scholar
• Grey , T. C. , Robinson , D. , Jones , J. M. , Stock , S. W. and Thomas , N. L. 1983 . Effect of age and sex on the composition of muscle and skin from a commercial broiler strain . British Poultry Science , 24 : 219 – 231 .
   PubMed Web of Science ®Google Scholar
• Jonas , D. A. 1981 . Collaborative trial to examine the commercial application of parts of Council Regulation (EEC) No. 2965/76 laying down common standards for the water content of frozen and deep frozen chickens, hens and cocks . Journal of Food Technology , 16 : 683 – 699 .
   Web of Science ®Google Scholar
• Neill , A. R. , Reichman , K. G. and Connor , J. G. 1977 . Biochemical, physiological and production indices related to fat metabolism in the laying fowl at various stages of physiological development . British Poultry Science , 18 : 315 – 324 .
   PubMed Web of Science ®Google Scholar
• Paul , A. A. and Southgate , D. A. T. 1978 . McCance and Widdowson's: The Composition of Foods , 4th Ed. , London : Her Majesty's Stationery Office .
   Google Scholar
• Posati , L. P. 1979 . “ Composition of foods, poultry products, raw, processed, prepared ” . In Agriculture Handbook , Washington D.C. : United States Department of Agriculture . No. 8‐5
   Google Scholar
• Rogerson , G. and Singsen , E. P. 1976 . Mineral metabolism in chicks on high dietary pyridoxine and magnesium . Poultry Science , 55 : 1187 – 1194 .
   PubMed Web of Science ®Google Scholar
• Watt , B. K. and Merrill , A. L. 1963 . “ Composition of foods, raw, processed, prepared ” . In Agriculture Handbook , Washington, D.C. : United States Department of Agriculture . No. 8
   Google Scholar
• Present address: Buxted Poultry Laboratory, Worstead, North Walsham, Norfolk NR28 GSA, England.
   Google Scholar